My mother makes the best apple pie, period. Her secret is in the cinnamon and the apples.
Growing up in Orange County NY every September my family would make numerous trips to Roe’s Orchard in Washingtonville for their fresh picked MacIntosh apples. Their MacIntosh apples and apple cider were the best. Thinking about Roe’s apples conjure sweet and delicious memories from my childhood.
For this recipe, I pretty much stuck to my mother’s method. Really I did.
Apple’s shrink when baking. When filling my pie shell or baking dish I make sure to pile the apples and pack them as best as possi
- You may freeze the pie before or after baking; up to 3 months
- If freezing before baking, bake from frozen covered for the first 45 minutes; continue to bake per directions
- Bake this pie with a crust as shown or without
- 9-12 MacIntosh apples, peeled, cored and sliced
- 2 cups sugar
- 3 tablespoons cinnamon
- 3 tablespoons cornstarch
- Crumb Topping
- 8 ounces unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup sugar
- 4 tablespoons cinnamon
- For Apple Filling
- In a large bowl toss together apples, sugar, cinnamon and cornstarch
- Place in a 9x13 baking dish
- To prepare Crumb Topping
- Combine butter, flour, sugar, and cinnamon
- Mix together with your hands to form table moist crumbs
- Sprinkle over the apple filling
- Bake in 375-degree oven for 1 hour or until apples are soft and filling starts to bubble